Roast and peel the poblano peppers, then clean them.

Cook the ground pork and beef in a skillet with their own juices and fat. Sauté with roasted onion and garlic that have been blended together.

Add toasted walnuts, pine nuts, and almonds (toasted on a griddle), along with dried cranberries and candied pineapple cut into small cubes. Let simmer for 5 minutes, then remove from heat.

In a blender, combine cream cheese, sour cream, walnuts, sugar, roasted garlic, and walnuts toasted on a griddle. Blend until smooth. Fill the peppers with the meat mixture, pour the sauce over them, and sprinkle with pomegranate seeds to taste. Enjoy!